If we wanted to analyse a bottle of wine in depth, not only from an oenological point of view, but also from a historical, physical, chemical and anthropological one, we would have to resort to the different sciences at the base of the different themes. The writers Tattersall and DeSalle have supported and reported in their book “A natural history of wine“, this theory, the nectar of the gods has a link with all scientific disciplines. The story is a fascinating journey, from the origins of wine in a remote Armenian village in the seventh century BC to the analysis of what makes a terroir special, from the neuroscientific explanation of how tasting involves all our senses to the most modern winemaking technologies, from the consequences of the impact of climate change on the vines to the consequences that excess alcohol has on our bodies. Physics, chemistry, anthropology and many other sciences are the basis of a good glass of wine. “A natural history of wine” is a book to taste wine through its history, its science and a multiplicity of other angles.